Tasteful and just salt salmon at home

One of the festive delicacies is salted red fish. But few people know how to pickle salmon, and some even consider it a problematic matter. However, it takes a little time to prepare the dish. We offer several interesting and delicious recipes.

Read also the article in the topic: how to salt mackerel without brine?

Salting secrets and rules

Salting is carried out in three ways:

Dry, sprinkling the prepared fish with a mixture of salt and spices.
Wet, placing the fish in a saline solution.
Mixed, first salting with a dry method, and then soaking.

The first option is most often used.

How to pickle salmon: rules and tips

For a good result, you need to follow the rules:

Metal utensils cannot be used. Otherwise, the fish will acquire an "iron" taste.
Do not be afraid to oversalt, because the fish will not take in more than what is laid. However, the salt will be absorbed less by salting the whole piece.
Salt fish with skin.
When salting a whole piece, it is recommended to make cuts so that the carcass is evenly salted.
In order for the finished fish to cut well, it can be sent to the freezer for a short time.

How to pickle salmon at home: recipes for every taste

The main recipe is simple: salmon should be spread with a mixture of salt and sugar in equal proportions. Next are the variations, which are added lavrushka, spices, herbs and other ingredients.

The result depends on the quality of the fish purchased. The carcass should have a smooth, elastic and shiny scaly skin, pleasant smell and clear eyes.

So let's get started.

Dry recipe for salting salmon at home

This recipe is the easiest and most troublesome. Moreover, the salinity of salmon depends on the time of salting, and not on the amount of salt taken. To obtain lightly salted salmon, 8-10 hours of aging is enough, for highly salted salmon - 24-36.

Let's get started:

The first step is to make a mixture for salting. To do this, mix 0.2 kg of coarse salt, 0.1 chopped dill, 1 tbsp. l. sugar and put in a container, where salting will be carried out.
A pound of fresh salmon is thoroughly washed, peeled, pitted, if necessary, and placed on top of the salt mixture. In this case, the fish should be well sprinkled with salt on all sides.
Cover the bowl with foil and leave as it is for the required amount of time. The finished fish is washed from salt, dried on a paper towel, cut into slices and served.

Homemade salted salmon

The dish is not only a fragrant holiday snack. It can be served as a main dish with any side dish.

Salting process:

Salmon, in the amount of 0.8 kg, should be washed and dried. Further, to taste: you can cut it into slices, after freezing it slightly, or you can pickle it in a piece.
Peel two heads of garlic and chop finely. Wash the dill and chop finely. Take it to taste.
Put the fish (or part of it) in a sufficiently deep container. Season with salt (in general, all fish will need 1-1.5 tablespoons of salt) and pepper, add a layer of chopped garlic and dill.
Then repeat the manipulations until the end of the products and send them to the refrigerator for 2 hours.
After pulling out the fish, pour 0.15 liters of vegetable oil on top.
Put the fish in the refrigerator again, but this time overnight.

Salmon "Norwegian"

How to pickle salmon, which is distinguished by its piquancy and interesting flavor? We suggest trying the following recipe based on lemon and alcohol dressing. In the process of preparation, it is preferable to use aquavit - an imported alcoholic beverage. For lack of it, you can use vodka, tincture, whiskey.

Salting Norwegian salmon:

You will need 1 kg of salmon fillet, which should be divided into two parts and rubbed thoroughly with a mixture of sugar and sea salt in a ratio of 50: 100 g.
Rinse the dill (0.1 kg) thoroughly, dry and chop very finely. Remove the zest from one lemon and an orange and chop finely.
Connect chopped dill with zest, add 0.5 tsp. ground black pepper and mix. Now put the fish and dill mass in a deep container in layers.
Aquavit is poured along the edge of the bowl (4 teaspoons in total) so that the liquid gets on the fish. Oppression is laid on top.
The fish is salted in the refrigerator during the night. The next morning, the fish is cleaned of dill (if you wish, you can not remove it), cut into slices and serve.

In order not to fool your head and not waste time, you can get the zest by rubbing a whole citrus on a fine grater.

Also interesting: how to salt lard?

Salmon bellies

The bellies, despite being too fat, are often a delicacy for many. Salting the bellies of a salmon on your own at home is not difficult. The main thing is not to eat ahead of time.

Salting salmon belly:

The abdomen should be taken 0.5 kg. From them you need to carefully peel off the scales and cut off the fins.
In a container (deep enough), mix salt, peppercorns and sugar in a ratio of 2: 1: 1 tbsp. l. respectively. Grind 2 bay leaves there and mix well.
Carefully rub the slices of the abdomen with the resulting dry mixture and put in a container in layers.
Cover with a plate of a smaller diameter on top and set the oppression (for example, a can of water). Send the structure to the refrigerator for a day.
Shake off salted belly from excess salt (if desired, you can simply rinse under water and dry on a paper towel), put in a dish, decorate with herbs and lemon and serve.

Having learned all the tricks of how to salt salmon deliciously at home, you will forever abandon store variations. In addition, sandwiches, salads, snacks, sushi and other delicacies turn out to be much tastier from the fish of its own salted.

Read also the article: how to salt herring at home delicious in brine!

Video recipe for instant salmon salting